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Frosted vegan blue velvet cupcakes.
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5 from 13 votes

Vegan Blue Velvet Cupcakes

Vegan blue velvet cupcakes are rich and moist with that signature blue velvet taste and texture. Topped with a tangy buttercream frosting.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Cupcakes, Dessert
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 447kcal

Ingredients

Blue Velvet Cupcakes:

Buttercream Frosting:

Instructions

Cupcakes:

  • Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.
  • Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda, salt and cocoa powder and mix together.
  • Prepare your vegan buttermilk by adding 1 Tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup line. Let it curdle into buttermilk.
  • Add the vegan buttermilk, canola oil, distilled white vinegar, vanilla extract and royal blue gel food coloring and mix it into a batter. Don't overmix.
  • Divide the batter evenly between the 12 cupcake liners.
  • Bake for 20 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
  • Transfer the cupcakes to a wire cooling rack to cool completely before frosting.

Frosting:

  • Add vegan butter to the bowl of your stand mixer and beat until softened.
  • Add powdered sugar, apple cider vinegar, vanilla extract and soy milk and beat in until smooth and fluffy.
  • When the cupcakes have cooled completely pipe on the frosting.

Notes

  1. Measure the flour correctly. Measure the flour correctly, either by weighing it on a food scale (best) or by spooning and leveling. Spoon the flour into your measuring cup and level off the top with a knife. Don't scoop it and don't pack it into the cup.
  2. Vegan buttermilk - we made vegan buttermilk with a mix of soy milk and lemon juice and let it curdle into a vegan buttermilk. Soy milk is our favorite for this as it works really well and creates a rich buttermilk. Almond milk also works.
  3. Vegan butter - we used a stick style vegan butter which is very firm straight from the fridge. Instead of softening it we simply beat it in the stand mixer for a couple of minutes to soften before adding the other ingredients. If you are using a softer tub style vegan butter then you can skip this step and simply add all frosting ingredients to the mixer and beat them together until fluffy and smooth.
  4. Apple cider vinegar - adds a slight tanginess to this buttercream frosting. The slight tang complements the blue velvet perfectly.
  5. Storing: Keep them stored in a sealed container at room temperature for 2-3 days or in the fridge (covered) for up to a week. They are at their absolute best in the first couple of days after baking.
  6. Freezing: They are also freezer friendly for up to 3 months (frosted or unfrosted).

Nutrition

Serving: 1Cupcake | Calories: 447kcal | Carbohydrates: 74g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 262mg | Potassium: 65mg | Fiber: 1g | Sugar: 57g | Vitamin A: 447IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg